Lobster
Lobster Boy Casserole
Crystal’s brother-in-law Jim is a native of Maine, and he has a passion so strong for lobster that we have nicknamed him “Lobster Boy.” We have joked that if he were rich, he would eat lobster in some form or fashion every day—lobster rolls, lobster omelets, and even lobster casseroles. This casserole salutes you, Lobster Boy! We recommend serving it over buttered egg noodles that have been tossed with poppy seeds for color and a bit of a crunch.
Farrotto with Lobster, Peas, Mint & Oregano
Farro is an ancient grain that’s used in traditional Tuscan and Umbrian cooking—kind of like a cross between barley and wheat berries. I love making farro in the style of risotto—a.k.a. farrotto. By using my Risotto-Without-a-Recipe technique (page 136) and substituting farro for rice, you end up with something rich and chewy and nutty all at the same time. Like risotto, farrotto is a blank canvas for whatever you’re feeling passionate about. Whatever ingredients are in season, whatever flavors you’re in the mood for, whatever’s freshest. Whenever I cook for big events and have to feed a lot of people, I always make farrotto because it’s quick, it doesn’t cost a lot, and it’s a huge crowd pleaser. It’s a win-win-win.
Grilled Split Florida Lobsters
The Florida Sport Lobster Season is always the last consecutive Wednesday and Thursday in July. All one needs to join this sporting scene is a bully net—a regular net with the handle bent to form a ninety-degree angle. Just trap the lobster beneath the ring of the net, and when he kicks his tail up into the net, sweep him up and swoop him into the boat! If you keep some of this butter concoction on hand you can be ready to grill just about any seafood with a slather of citrus butter. (It’s handy to pack some in the cooler for grilling out because it does not leak like marinades and sauces might.)
Harvey Cedars Fish Stew with Parsley Croutons
Every summer my family vacations in Harvey Cedars on Long Beach Island, New Jersey. Say what you want about New Jersey but let me tell you, when it comes to produce and seafood, it’s hard to beat. Most people you talk to know all about the tomatoes and corn, but there is so much more. How about the clams? My family gets ours from a local clammer. The scallop boats come in daily. The swordfish is exceptional and the crabs are as good as they are anywhere. I’m inspired by all of these things, and I’ve included most of them in this one dish. It may seem like a lot of ingredients, and it is. If you want to leave something out go ahead, or add something to it by all means. All the action happens in one pot, making this a great beach house dish.
Florida Lobster Salad with Avocado, Papaya, and Jade Dressing
This mix of lobster, avocado, and papaya is a luxurious alternative to your everyday salad. It’s sweet and creamy, perfect in the summer on a hot day. With the exception of cutting the avocado, all of the ingredients for the salad can be prepared ahead of time. Then, assembling the salad becomes a quickie. Leftover jade dressing will keep covered in the refrigerator for up to two days and is fantastic with grilled lamb chops.
Lobster with Sweet Potato–Fennel Slaw and Tarragon Vinaigrette
Lobster and sweet potato: a seemingly odd couple, we know, but they have in common great textures, beautiful color, and a certain sweetness. Knowing that tarragon and lobster is a classic combination, we dress the sweet potato with a tarragon vinaigrette; the fennel adds a complementary fresh taste.
Focaccia Lobster Rolls
Purists will probably take issue with my spin on lobster rolls, but I think the light, sweet texture of mascarpone enhances the flavor of lobster far better than mayo does. There’s no question, though, that this is a decadent dish; enjoy it as an occasional—and outrageously delicious—treat.
Lobster Fra Diavolo with Spaghettini
Look for lobsters that are alive and kicking—the claws shouldn’t hang limp—and ones that feel heavy for their size. Cutting and cleaning a live lobster may seem difficult, but it is very easy to get the hang of it. (Placing the lobsters in the freezer for half an hour beforehand makes it even easier.) The lobsters will give off a lot of liquid as you clean them; make cleanup easier by spreading a kitchen towel or two under the cutting board to absorb whatever liquid drips off the board. I have stayed true to Italian-American cooking by seasoning this dish with dried oregano, but brought it into the present by adding a dose of fresh oregano as well. You may remember this as a very saucy dish, but I prefer to serve it Italian-style—not swimming in sauce, but condito, tossed with just enough sauce to dress the pasta.
Lobster Bisque
Blush-colored lobster bisque made from flavorful lobster stock has historically suggested the height of elegance. Save this recipe for a leisurely weekend.
Clambake
Beach clambakes are a blast. They make me think of Annette Funicello, who I still find very attractive. Anyway … Lobsters, clams, and corn all steamed in seaweed: For me, it’s the perfect summer party. Even if you can’t get to the beach, you can still pull off a great clambake in your own backyard. Be sure to ask your fish guy for some seaweed. Lobsters come in crates packed with this stuff, so he should be able to give you some. Parboil the lobsters to kill them first before putting them on the grill. Alternatively, you can just split the bodies down the middle to kill them and skip the boiling step.
Maine Lobster Boil with Drawn Lemon Butter
This is an easy recipe for a late summer backyard feast. Steamed lobster, lemony butter, and a few cold beers: That’s love. Special equipment needed: kitchen shears, tongs, crackers, bibs, and a napkin to wipe your chin.
Roast Lobster with Bread Crumb Topping
This terrific lobster preparation reminds me of a dish that was popular on the menus of Italian-American restaurants when I first came to the United States. Lobster oreganata, as the dish was called, was a split lobster topped with bread crumbs, seasoned with dry oregano, and baked. On recent visits to the Sardinian coast, I’ve often had its prized spiny lobsters prepared in quite similar fashion. So, though I am pleased to bring you this recipe for authentic Sardinian aragosta arrosta (roast lobster), I am quite sure that Italian-American restaurants and immigrants had the same idea many years ago. As with the preceding Aragosta alla Catalana, I like this dinner to be a hands-on, fully absorbing experience. After my guests have salad or a vegetable appetizer, I give everyone a half-lobster without the distraction of side dishes, furnishing guests with plenty of wet towels and bowls for empty shells. Then we all just concentrate on getting every morsel of meat out of these amazing crustaceans.
Lobster Salad with Fresh Tomatoes
Throughout history, Sardinia has been a territorial prize for the great powers of the Mediterranean Basin, and every period of dominion has left its mark on the island. One of the most distinctive influences—both cultural and culinary—was the 400-year rule of imperial Spain, from the early 1300s to the early 1700s. Today, in Alghero, on the west coast of Sardinia, residents still speak a form of the Catalan language. And the spiny lobster that abounds in the waters off Alghero is prepared alla Catalana—cooked, chopped into large pieces, and tossed into a salad. In Sardinia, it is expected that you will grab a chunk of lobster from the salad with your fingers and dig into the shells with gusto. Here at home, I do the same thing with our great Atlantic lobsters, which are certainly as good as if not better than their Mediterranean cousins. I prepare them alla Catalana and serve them Sardinian-style, with lots of moist napkins and bowls for the shells, encouraging everybody to dig in.
One-Pot Clam Bake
Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.
By The Bon Appétit Test Kitchen